Continuing on with simplifying my life in the kitchen/galley, I have a super fun recipe for you this week. Those who have been following along for a while, know how much I dislike commercial preparations, preferring instead to make my own whenever possible and practical.
Growing up in a small farming community with a father who always preached ‘the closer to nature, the better’ and in a time when convenience foods were just becoming popular, we ate mostly locally grown and seasonal. I do though have fond memories of making pizza, which my Dad adored, from a boxed mix…Chef Boy-ar-dee. Any of you remember this? Mom wouldn’t buy it often but when she did, it was such a treat! My apologies Chef but I’ve moved on…that powdery stuff you call parmesan is blech and not bragging or anything and all modesty aside, but my pizza dough is superb (GALLEY PIZZA DOUGH in case you missed it)
Enough pizza talk…onward to todays fixings…my super easy cake mix. Cake from a jar…not from a box…and I know exactly what went in it, all with names I can pronounce.
The first time I made up a batch, I baked it in my Omnia stove top oven because it’s the perfect piece of kit for those of us who live in tiny spaces and have no conventional oven. Good thing I tested it out in advance for you because one batch is far too much to fit into the Omnia baking pan.
So I made another batch, halving the ingredients and stashing them in two half-pint (two-cup) mason jars. This time I modified the mix and added some cocoa for a chocolatey treat. The perfect amount for the Omnia baking pan cake and for small batch cupcakes.
Considering that there are folks still in isolation during the dreaded pandemic, wouldn’t this be a great gift to drop on someone’s door step…all prettied up with instruction label and a bow?
The result is a rather dense and super moist cake. I made a batch of rhubarb compote for topping and it was the perfect dessert. Just the right amount of sweetness.
The chocolate cupcakes were the ideal after dinner treat. You could dress them up a bit with a smear of butter cream icing but they were wonderfully moist and chocolatey all on their own.
This time I made the half recipe and baked it in a little 6” spring form pan that I had lined with aluminum foil. In the meantime I sugared and smashed some fresh strawberries to render them all sweet and juicy then when the cake was cooled I poked holes in the top with a skewer and topped with the berries and juices then added some whipped cream. So rich! So delicious! But really not too sweet.
Here are few more of my mixes I keep on hand in the pantry
Now my Galley Peeps, you can go forth and spread the joy. Make up a couple of jars of mix…one for you and one to share with a friend….and be sure to check back with me soon. I have a fun way of using up leftover cake. Writing that made me laugh…leftover cake? Funny Galley Kat! Isn’t that like me telling you what to do with leftover wine. Like that would ever happen.
Galley Cake Mix
- Two 9” cake pans or one 9”x13” pan
- Muffin tin or silicone muffin cups (if making cupcakes)
- Omnia stove top oven (for the ovenless)
- Mixing bowl
- Containers for storing mix (mason jars are a great choice)
For cake mix (see *Galley Kat Notes below for chocolate option)
- 2 1/2 cups flour
- 2 cups white sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
Making cake or cupcakes
- 1 cup milk
- 1/2 cup neutral oil
- 1 tbsp vanilla
- 2 eggs
- 1 cup very hot water
For cake mix
- In a large mixing bowl combine all dry ingredients well.
- Store in mason jar until ready to bake. A four-cup jar holds the complete mix or divide evenly between two two-cup jars.
Ready to bake
Galley Kat Notes: